A Quick and Easy Starter; Stuffed Sweet Orange Peppers

The sweet orange peppers that I receive in my Talley Farms CSA box are unique and super tasty. I love finding new ways to use them. I previously adapted a recipe for them in a delicious Ginger-Fennel Orange Pepper Soup that was incredible! This time, I am using them in a starter for a Chorizo & Goat Cheese Stuffed Orange Pepper recipe. 

I used fresh pork chorizo that was made by the butcher at my local market and is it good! This recipe calls for fresh sausage and not the European style cured, smoked chorizo. You will need to remove the casing and crumble it up to prepare it for the stuffing mixture. I was also fortunate enough to get some amazing goat cheese from a friend who has a local ranch with goats that provide her with fresh goat milk! However, you can easily purchase goat cheese at your local market or cheese shop. 

These turned out fantastic with a nice blend between the heat of the chorizo and the creamy warmth of the cheeses. The orange peppers were the perfect vehicle for this combination and added a fresh accoutrement to the dish. The best part is that I was able to freeze some before cooking to have them easily available for unexpected guests at a later date! I did a flash freeze on a sheet pan and then stored them in a freezer container layered with parchment so that I can cook as many as needed for the oocasion! (They will last up to 3 months in the freezer.)

CHORIZO AND GOAT CHEESE STUFFED ORANGE PEPPERS

Yield – 12 

Ingredients

• 6 medium size orange sweet peppers
• 8 oz chorizo sausage, removed from casing
• 6 oz goat cheese
• 5 oz cream cheese, softened
• 1/4 teaspoon chile pepper (I used New Mexico chile)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Chopped fresh cilantro for garnish

Directions

1. Preheat oven to 425°. Line a baking sheet with parchment.
2. Cut peppers in half and remove the seeds and membranes leaving the stems intact. Cut away some of the sides so that you create shallow boats with the pepper halves. Save the cut pepper pieces and dice them.
3. Combined the diced peppers and chorizo in a large skillet over medium-hight heat. Cook, stirring occasionally, until chorizo is browned – about 8 minutes. Drain fat, if necessary. Add cheeses and seasoning and stir well to mix.
4. Spoon mixture into pepper boats. Place on prepared baking sheet and bake 15 minutes or until cheese melts and peppers are tender. Garnish with chopped cilantro.

Note

• These can be frozen after assembled, before baking. Flash freeze them in a single layer on a baking sheet. Then remove them to an airtight freezer container and layer them in parchment ending with a sheet on top. They can be frozen for up to 3 months.

(Printable recipe can be found in my recipe index under appetizers)